Chicken With Dried Cranberries And Tarragon Recipes

TARRAGON CHICKEN

Steps:

• Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
• Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
• Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
• Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
• Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.

CHICKEN WITH DRIED CRANBERRIES AND TARRAGON

Steps:

• Heat the oil in a large skillet over medium high heat.
• Combine the flour salt and pepper and dredge the chicken breasts in this, shaking off any excess.
• Add the chicken breasts skin side down to the skillet, cook until golden brown, turn over and repeat.
• Transfer the chicken to a baking dish, place in oven and bake for 12-15 minutes.
• Drain the skillet and return to the heat-reducing it to medium.
• Deglaze the pan with half the verjuice, scraping the bottom with a wooden spoon.
• Add the shallots, garlic, stock and cream, and simmer until reduced to a consistency that coats the back of a wooden spoon.
• Add the remaining verjuice, dried cranberries and lemon juice.
• Stirring with a whisk, reduce sauce a bit more, then season with salt and pepper and add the chopped tarragon.
• To serve, slice the chicken breasts on an angle, and fan out onto a plate.
• Top each breast with a generous amount of the sauce.

TARRAGON CHICKEN SALAD

Steps:

• Make the dressing: In a large bowl mix the mayonnaise, lemon juice, and tarragon.
• Add the remaining ingredients: Add the chicken, dried cranberries and celery. Add salt and pepper to taste. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich. Did you love this recipe? Give us some stars below!

CHICKEN WITH CRANBERRIES

Steps:

• In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.